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These Gluten-Free Mini Blueberry Cornbread Muffins are ideal for snacking. They are sugar free and flourless. Lovely as they are or for enjoying with a dollop of yoghurt and drizzle of maple syrup.
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These cutie patooties have a special place in my hardened heart as they were the very first thing I baked for Cole. For the past few months they have been a staple of my Sunday meal prep. I bake up a batch and the ones that aren’t gobbled up straightaway are stuck in the freezer ready to be quickly defrosted for mid-week snacking.
I wouldn’t normally bake a mini muffin as I am not known for my restraint in portion sizes. However I wanted a muffin that a tiny baby could grasp in his chubby little paws and these fit the bill completely. They are absolutely perfect for snacking but also teamed with a helping of vanilla scented yoghurt I have found they also make a handy dandy breakfast option.
His (and my – let’s be honest) love for blueberries knows no bounds either so I have to make sure they are chock full of our purple friends. There is no sugar in these at all save for a hearty dollop of unsweetened apple sauce for texture purposes (and perhaps a hint of natural sugars) so don’t expect a snack to satisfy your sweet tooth but instead the joy comes from the little pops of blueberry - so delightful.
Why you'll love this recipe
- Gluten-free. These are a flourless recipe.
- Unsweetened, save for the pop of fruity blueberries.
- Ideal for snacking.
- Great recipe for baby-led weaning or hungry new mums.
- Simple recipe to make.
- Easy to freeze and quick to thaw.
Ingredients needed
- Whole milk. You can swap for plant based milk if you need them dairy free.
- Apple sauce. I use unsweetened.
- Unsalted butter. You can swap for coconut oil if you need them dairy-free.
- Eggs. Medium size.
- Cornmeal. You can sub with polenta.
- Ground almonds.
- Baking powder.
- Blueberries. You can use frozen.
How to make the recipe
For full recipe instructions go to the recipe card at the end of this post.Â
- Whisk wet ingredients together.
- Whisk dry ingredients together.
- Add the dry ingredients to wet and stir in the blueberries.
- Bake in a mini muffin tin for 12-15 minutes.
How to make them full-size
On reflection I’m not sure if mini muffins are the way forward if you are wanting to cut down on your muffin intake. It is usually somewhere around the fourth muffin that I realise I might as well have baked me up a batch of full-sizers. I haven’t tried an adult sized version so can’t guarantee results but I can only imagine you just need to bake them for a bit longer – 18-20 minutes I’d say.
How to add sweetness
Since they were designed with the little guy in mind they are totally sugar-free. You can add a couple of tablespoons of maple syrup into the batter before baking if you prefer things a little sweeter.
More gluten-free recipes you'll love
- Blueberry Basil Lemon Drizzle Loaf
- Jalapeno Courgette Cornbread
- Blueberry Coconut Bars
- Green Banana Flour Blueberry Muffins
I urge you to give these Mini Blueberry Cornbread Muffins a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.Â
Mini Blueberry Cornbread Muffins
Ingredients
- 150 ml whole milk
- 100 g unsweetened apple sauce
- 40 g unsalted butter - melted
- 2 eggs - lightly beaten
- 150 g cornmeal or polenta
- 50 g ground almonds
- 2 tsp baking powder
- 125 g blueberries
Instructions
- Pre-heat oven to 190°C / 170°C / gas mark 5 and grease a mini muffin tin.
- Whisk the milk, apple sauce, melted butter and eggs together to combine.
- Whisk the cornmeal, almonds and baking powder together in a separate bowl.
- Pour the wet ingredients into the dry and stir.
- Drop in the blueberries and stir until they are evenly incorporated into the batter then pour the batter directly into the holes of the muffin tin.
- Bake for around 12-15 minutes until just going golden. Leave for a few minutes in the tin before removing carefully with a knife or baby spatula.
Notes
- The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- These are totally unsweetened, save for the blueberries, but you can add 2 tablespoons maple syrup to the batter if you prefer things a little sweeter.
Filipa says
I've done normal sized muffins but used cranberries instead of blueberries. It turned out quite nice, but a bit on the dry side. Any tips on how to increase the moisture or fluffiness of the muffins?
Jo says
I don't have a muffin tin so used 12 paper American Muffin cases - actually they look like fairy cakes. I baked them for 17 minutes which was just right for my oven. I thought on first tasting that they weren't sweet enough - having rather a sweet tooth - but after eating the second one have decided they are just right. Good to know they can be frozen. Highly recommend.
Georgina says
I know what you mean about the sweetness as they are not as traditionally sweet as a regular muffin but it really means the blueberry flavour comes through and before you know it you are eating one after another. Thank you for your feedback, I'm happy that the recipe worked well for you!